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Product Details

Cocoa Powder Substitute 5053
DESCRIPTION
A brown coloured free flow powder with a strong aroma and flavour of cocoa powder.

Bulk density at 25 deg C : 0.552 - 0.557

APPLICATION
As a direct 1:1 substitute for cocoa powder.

  • Beverage : 0.5 - 1% w/w in RTD.

  • Cake / ice-cream : same amount as cocoa powder.


  • CHEMICAL AND PHYSICAL CONSTANTS

    Fat Content: 5.5% + 1%
    Moisture: 6.0% + 1%
    pH: 8.0 + 0.2%
    Cocoa shell content: 1.0% + 0.2%
    Fineness (200 mesh): 99.5% + 1%
    Ash content: 15% + 1%

    BACTERIAL CONSTANTS
    Total plate count per g max 5000
    Moulds per g max 50
    Yeast per g max 50
    Enterobacteriaceae in 1g neg.
    Salmonella 2x375g neg.
    Lipase in 1g neg.
    Thermoresistant Thermophilic per g max 100
    Sporeforming bacteria
    Thermoresistant Mesophilic per g max 1000
    Sporeforming bacteria

    LEGAL STATUS
    Cocoa powder substitute consists of Cocoa powder, incorporating nature-identical dark chocolate flavour base on cocoa pyrazines, vanillin and dextrose monohydrate.

    CLASSIFICATION
    This flavour is classified as natural and nature-identical for all countries.

    STORAGE / SHELF LIFE
    Keep sealed in a cool place, away from direct sunlight. This product is stable for 24 months.

    PACKING
    25kg high barrier bag in an outer carton.
     

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